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Goan Caldine (Yellow Fish Curry)
From Regional Indian Cooking (pg 132) by Ajoy Joshi & Alison Roberts
  • ¼ tsp cumin seeds
  • 1" knob fresh ginger, peeled & rough chop
  • 3 cloves garlic
  • 1 tsp ground turmeric
  • 400 ml (13 fl oz) coconut cream
  • 2 tbsp veg oil
  • 1 yellow onion, chopped
  • 1 tsp salt
  • 2 fresh mild long green chilies, split lengthwise
  • 750 g fish fillets (snapper or cod)
  • Juice of 1 lemon
  1. In a large frying pan heat oil over medium-low heat. Add onion and salt and cook uncovered until onion is dark golden brown. (20 to 25 minutes)
  2. Grind cumin seeds into fine powder. Add to a food processor with ginger, garlic, and turmeric and process until roughly chopped. Add a little coconut cream and process to a fine paste.
  3. Once onions are caramelized raise heat to medium, add chilies and cook for 2 minutes.
  4. Add spice mixture and cook, stirring until sauce comes to a simmer.
  5. Add fish and cook until it flakes with a fork (8 to 10 minutes).
  6. Remove from heat and stir in lemon juice. Adjust salt if necessary.

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